Opening remarks

Preparing natural ingredients
Preparing Natural Seasoning

Note

a bowl of rice
Snacks and vegetable dumplings
Brunch, pasta, and sandwiches
Salad and pickles
lunch
Rice cakes, drinks, etc.

Where to buy organic products

Casual, natural cuisine that rivals even the brunches of fancy cafes!
Easy to make, delicious, and healthy: the complete series of natural cooking recipes by Moon Seong-hee!

The third book in the "Peaceful Table" series by Moon Seong-hee, who has opened new horizons in natural cooking with simple yet elegant vegetarian dishes, creative dishes created through long experience and free imagination, and healing dishes that heal both body and mind, has been published.
Following Volume 1, which covers the basic dishes needed for a table setting, such as twelve meals and seven porridges, snacks, kimchi, enzymes, and sauces, and Volume 2, which introduces various natural side dishes such as soups, marinated dishes, stir-fries, pan-fried dishes, grilled dishes, steamed dishes, braised dishes, and pickled dishes, this third volume, "One-Bowl Recipes," contains 92 easy, single-serving natural dishes for busy people, those living alone, and the younger generation who lack confidence in cooking.
It has been four years since the publication of “A Table Filled with Peace - Basic Table Setting Edition” and two years since the publication of “A Table Filled with Peace 2 - Side Dishes Edition.”

While watching the "A Table Filled with Peace" series and trying their hand at cooking, many people confessed that "my life changed and the people around me changed as well" through the simple but fundamental change of switching their dining table to natural cooking. The author prepared this book, "A Table Filled with Peace - One-Bowl Cooking," with the thought that if the younger generation could access natural cooking earlier and more easily, they would not only suffer less from problems caused by bad eating habits, but their lives would also become much lighter and happier.
The author, mindful of young people who are accustomed to various seasonings, especially busy people or those who live alone and have no choice but to rely on fast food or restaurant meals, has included in this book dishes that can help them take care of their own physical and mental health, also known as "self-love food."
These are natural dishes that can be easily prepared at home using ingredients that are readily available, yet still have the atmosphere of a cafe, and are therefore “casual vegetarian dishes that are more accessible to young people.”

These dishes are divided into six parts: 'One Bowl of Rice' full of nutrition, energy, and vitality, such as various rice bowls and bibimbap; 'Snacks and Vegetable Dumplings' that provide emotional satisfaction with healthy ingredients; 'Brunch, Pasta, and Sandwiches' that are delicious and easy to make natural cafe dishes; 'Salads' that are light and refreshing to enjoy as a meal; 'Lunch Boxes' that can be easily made with just ingredients and side dishes in the refrigerator; and 'Tteok and Drinks' that are snacks that make you feel the sincerity of the person who made them.

Each part is preceded by short essays that mix the author's thoughts, life experiences, and secrets to making delicious dishes. Each part is followed by practical tips to help you customize the entire process of cooking, serving, and eating food to fit natural cuisine, such as how to make or purchase kitchen wooden props, various types of dishcloths, table props, canned food packaging, picnic props, and table setting props.
The essays and tips that whisper to readers the wisdom gleaned from life are another element that adds to the flavor and charm of this book.
If you decorate your table with the various props introduced in this book, you will be able to create an atmosphere that is just like a cafe, and you will be able to set a table of love for your lonely and tired self.


"Dishes made with a mother's heart, thinking of her daughter living alone."

The author emphasizes three essential elements for delicious and healthy cooking: first, fresh and healthy ingredients; second, a joyful attitude of the cook; and third, a positive attitude of the eater.

First, if the ingredients are fresh and healthy, the food tastes better when the cooking process, such as stir-frying or boiling, is minimized, and the original nutritional value and flavor of the ingredients are better preserved. This is the basic philosophy of Moon Seong-hee's cooking.
In that respect, the natural dishes introduced by Moon Seong-hee in the series “A Table Filled with Peace” are all simple and the recipes are simple, but those who have made and eaten them themselves unanimously say that it is like eating healing food.
That doesn't mean the natural cooking ingredients introduced in this book are difficult or tricky to obtain.
The ingredients used in this book are a variety of vegetables, grains, and powders that can be purchased at many organic stores or through online networks.
However, the only difference is that vegetables are used as ingredients without wasting a single thing, from the roots to the stems, leaves, fruits, and seeds, grains such as rice and barley are selected with consideration to the five colors that have evenly distributed colors in the sunlight, and whole wheat flour with the husks or freshly ground flour that has not been ground for long is used.

Next, the mind of the person who makes the food.
The author says that many of the dishes introduced in this book were created with her daughter living alone, away from her mother, in mind.
When I see my mom after a long time, she says, “It’s been a few days since I last saw you.
This book features recipes such as a one-bowl rice dish that can be easily prepared and eaten alone by a daughter who often says, “Please make rice and soybean paste stew,” or noodle dishes developed to suit the sensibilities of the younger generation who sometimes want to enjoy things like pasta and wine in a nice restaurant.
The lunchbox is also something I came up with while researching little by little for my daughter, who didn't like the school lunch when she was in high school.
The recipes in this book are born from a mother's love and devotion to her children.

The author always says this about the recipes he introduces in this series:
The recipes presented here are by no means set in stone.
It's just a guideline, what's more important is the love you have for the person eating the food—it could be your family or yourself.
If that person is themselves, they can examine their physical and emotional state at that time and change the ingredients and recipe as much as they want to according to their body and mind.
The author says that in such cases, even if the cooking fails, the process itself can be considered an enjoyable game.

However, no matter how much care is put into cooking and how healthy the ingredients are, it is not easy to immediately accustom the taste buds of the younger generation, who are accustomed to strong seasonings, to a vegetarian diet.
The author says that he himself sometimes craves ramen, but that we should not ignore such tastes and circumstances and unconditionally say that a vegetarian diet is better.
So the dish that came out was a refreshing and light vegetable nutritious ramen made by boiling ramen noodles with soybean paste and tomatoes without frying them in oil.
Vegetable dumplings made with tofu and nuts instead of meat, and buckwheat French toast and soy milk scrambles made with viscous buckwheat flour and soy milk instead of eggs are also available.
It satisfies the desire to eat something delicious by using soy milk made from organic soybeans instead of cow's milk and brown rice milk instead of butter.
As a result, this book is filled with sensational and new styles of cooking that you would never have thought of before.

The one-dish dishes introduced in this book are introduced in more detail by part as follows.


A bowl of rice - In Korea, the phrase “let’s eat some rice” is used as a daily greeting, showing the great significance of ‘rice’.
As such, ‘rice’ is at the center of our lives.
'One Bowl of Rice' introduces various dishes that can be eaten in one bowl using rice as the main ingredient. It introduces 15 nutritious dishes using familiar ingredients such as potatoes, pumpkin, eggplant, tomatoes, and bean sprouts, seasoned with perilla seeds, curry, perilla oil, and soybean paste.
Seasonal fruit bibimbap breaks the stereotype that fruit is only used in desserts and salads; eggplant, zucchini, and potato rice is delicious enough on its own without any other side dishes; and Jjajang rice bowl is healthy and made with Jjajang sauce that is free of artificial colors and additives. These are familiar yet refreshing dishes.

Snacks and Vegetable Dumplings - Contains 18 snacks and dumpling dishes popular with young people.
Unlike the salty and spicy ramen of the past, it contains a variety of dishes such as tomato soybean paste ramen that is refreshing even after eating because of the refreshing taste of tomato and the savory taste of soybean paste; chewy and sour bibim ramen; radish water noodles that can be made quickly when you don't have an appetite in the summer; vegetable sweet and sour dumplings that can be eaten lightly without feeling burdened by the dumpling filling made with tofu and mushrooms; and perilla leaf dumplings that have the exquisite harmony of curry and perilla leaf flavors.
When we think of 'natural cooking', we tend to think of simple meals filled with vegetables, but this snack and vegetable dumpling dish is an ingenious attempt to break that image.

Brunch, pasta, sandwiches—19 one-dish recipes to make when you want to relax your body and mind in a nice atmosphere.
Dishes introduced include potato dumpling pasta, a Korean interpretation of the Italian dumpling dish 'ravioli'; buckwheat tomato omelet with the special flavors of buckwheat and cream cheese; Korean wheat kalguksu pasta with a chewy texture made with Korean wheat kalguksu; and tofu steak and fried rice topped with sweet soy sauce.
Even without using meat or over-seasoning, the unique flavors and textures of the ingredients come together to create a refreshing taste.

Salads and Pickles - A total of 14 different salads and pickles are introduced, including the refreshing yuzu citron salad with the sweet and sour flavor of lotus root, the fiber-rich pumpkin potato salad, the potato and persimmon salad with the unique texture of thinly sliced ​​potatoes, and the cabbage, cucumber, and pepper pickles that can be made once and used whenever needed.

Lunchboxes - These are one-bowl lunchboxes made with simple ingredients, without the burden of having to prepare separate side dishes.
Even with just a simple meal, you can have a meal that is much more satisfying than eating out.
A total of 10 types of lunch boxes were presented, including a triangle rice ball lunch box made simply with pickled plums in soy sauce, a cheese grilled lunch box made with brown rice, foxtail millet, and red rice topped with cream cheese and baked until golden brown, a paprika fried rice roll that breaks the stereotype about kimbap ingredients, and a burdock vegetable stew lunch box that is just as nutritious.

Rice cakes, drinks, etc. - The last part of the book introduces 16 kinds of rice cakes, drinks, porridge, etc. that can be made at home.
We introduce healthy snacks and drinks such as chewy and savory rice cakes made with five-minute rice cakes, cloud rice cakes that will make your mouth water just by looking at them with the unique flavor and aroma of red bean and cinnamon, mung bean porridge that removes toxins from the body, pyeongang that is excellent for recovering from fatigue, pear soup that is a dessert that soothes the stomach, and bean sprout pear tea that eliminates waste.
It also contains detailed cooking know-how for readers, such as precautions to take when steaming chewy and delicious rice cakes and types of drinks that keep the body warm and healthy.


Like cooking, life is easy, light, and fun.

Moon Seong-hee's natural dishes are so easy and simple that anyone can make them without any burden.
Slicing, chopping, grilling, sautéing, and steaming are all part of cooking.
It is not artificially decorated to show off its flashy appearance.
Since food is used with the skin on as much as possible, it is easy to clean up after cooking as well as during the cooking process.
However, the ingredients live and breathe in harmony, each maintaining its own flavor and texture.
When thinking of 'natural cooking', some readers may hesitate to try it because they think the cooking process is complicated and time-consuming.
However, the dishes introduced in “A Table Filled with Peace 3 - One-Bowl Recipes” are simple dishes that can be tried by anyone, including those who say they don’t have time to cook due to their busy lives, those who are cooking for the first time, and those who feel burdened by cooking.

The author often says that if cooking, and many other things in life, aren't easy, light, and fun, then there's something wrong.
As rice is life itself, if eating becomes easy, light, and fun, life can follow suit.
This book is an invitation to easy, delicious, and fun cooking, and it also encourages you to take the first step toward such a life through cooking.